Sous Chef

About the role

The Latitude Sous Chef is responsible for assisting the Executive Chef with the overall dining program and execution of all aspects of the culinary experience for the property, from daily operation of the restaurant to catering and special events. The Sous Chef will maintain a clean and organized kitchen, as well as a skilled and educated culinary staff, and establish a relationship with the residents. This leader will assume control of kitchen operations in the absence of the Executive Chef.

Responsibilities

• Possess strong interpersonal skills and interact and communicate successfully with residents and team
• Keep current with industry concepts, practices, and procedures that align with the Latitude Margaritaville Brand
• Collaborate with the Executive Chef to create vibrant menus that reflect the Latitude Margaritaville Lifestyle
• Possess the ability to be hands-on and work any kitchen position
• Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards
• Exercise a positive attitude and remain professional under all circumstances
• Supervise catering for functions
• Actively participate in prep and daily set up of kitchen
• Maintain a high level of energy and passion throughout service hours
• Strong inventory and ordering ability, in a timely and efficient manner
• Understand financial goals, able to operate inventory and products controls within budgeted guidelines
• Create an environment that enlivens the Margaritaville Latitude Lifestyle
• Comply with all ordinances and regulations per the locations jurisdictions
• Ability to lead staff through all service types
• Maintain a spotless kitchen at all times, ensuring proper hygiene by monitoring staff for clean and proper uniforms, personal grooming, and food handling

Requirements

• High school graduate, degree from a culinary institute preferred
• Servsafe certified
• 3-5 years leadership experience in full service kitchen, hotel, country club, or resort experience preferred

Skills

• Strong leadership skills, able to develop a team
• Proficiency in Microsoft Windows software, online ordering platforms, and inventory controls
• Ability to process payroll and manage employee schedules through an online portal
• Must be willing to work nights and weekends
• Current with culinary and dining trends and styles
• Ability to follow instructions and carry them out in the absence of Executive Chef
• Communication skills, organizational skills with attention to detail, problem-solving skills, and ability to use common sense
• Team player but can work independently

Benefits

• Full comprehensive benefits, including multiple medical plans, dental, and vision
• Time off benefits, paid holidays, and a 401k with company match

Pay

$65,000 annually, open availability required - evenings, weekends, holidays